This is one of my old standbys. It's salty from the dried beef and creamy from the cream cheese and sour cream, and savory from the dill.

1 large round of rye bread
1 pint sour cream
1 cup mayonnaise
1 teaspoon dill weed
1 small onion, grated
1 2.25 ounce jar dried beed slices

Mix up everything except the bread.
Cover and refridgerate until ready to serve.
When ready to serve , take a sharp knife and cut the top third of the bread.
Take pieces of bread until just a shell remains.
Fill with your dip and get ready for a touchdown.

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